This pasta salad is colorful, creamy, and full of island flavor — think tangy mayo, crunchy veggies, and a little kick of spice that reminds you of yard.
Ingredients
- 8 oz (about ½ box) elbow or cavatapi pasta
- 1 cup mayonnaise
- 2 small carrot, shredded
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ½ small red onion, finely chopped
- 1 stalk celery ,diced
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- 2 tbsp sweet relish
- 2 tbsp white distilled vinegar
- 1 tsp sugar (optional – balances flavor)
- Fresh parsley or scallion for garnish
Instructions
- Boil the pasta – Cook in salted water until tender but not mushy (about 8–10 minutes). Drain and rinse with cool water.
- Prepare the dressing – In a large bowl, add together mayonnaise ,carrot, celery, sweet relish , vinegar and sugar. Mix in grated carrot, diced peppers and onion.
- Combine everything – Toss the cooled pasta into the dressing and mix until well coated with black pepper.
- Chill & serve – Cover and refrigerate for at least 30 minutes before serving. Sprinkle parsley or scallion on top before serving.
Serving Tips
- Add shredded chicken, tuna, or ham for extra protein.
- For a lighter version, use Greek yogurt instead of mayo.
- It tastes even better the next day after the flavors blend!
If you try this creamy pasta salad, I’d love to see your twist! Snap a photo and tag @khaliaskuisine on Instagram, Facebook, or YouTube so I can share it. 🇯🇲💛